Combine
the lemon juice, orange juice, apple cider, and shallots in a small
bowl. Add the olive oil in a steady stream and whisk for a minute or
two, until it becomes creamy-looking.

Slice
the brussels sprouts with a mandoline, taking care of your fingers! and
slicing them as thin as possible. This works best when you hold the
stem, slice from the top, and stop with a little bit left at the bottom,
discarding the remaining bottom stem part since it's not very leafy
anyway. The thinner the shreds, the better the salad! Toss the shreds
and loosen them with your fingers to they separate and fluff a little
bit.

Pulse the almonds in a food processor until finely chopped.

Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.